Description
These Salted Caramel Cookies combine the rich sweetness of caramel with a delightful balance of salt, resulting in a soft, chewy cookie perfect for caramel lovers. Featuring a homemade or store-bought salted caramel baked right into the dough and topped with a luscious salted caramel glaze and flaky sea salt, this recipe is an irresistible treat for any occasion.
Ingredients
Scale
Caramel Cookies
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, cubed
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) sugar
- ¼ cup (76 g) salted caramel (homemade or store bought)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
Salted Caramel Glaze
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) salted caramel
- 2 – 3 tablespoons (30 – 45 ml) milk or heavy cream
- 1 tablespoon flaky salt for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until thoroughly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the cubed unsalted butter, light brown sugar, and sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Caramel and Eggs: Beat in the salted caramel until incorporated. Then add the egg and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Scoop Cookie Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. This will ensure a soft, chewy texture.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Salted Caramel Glaze: In a small bowl, whisk together the powdered sugar and salted caramel. Add milk or heavy cream one tablespoon at a time until you reach a smooth, pourable consistency.
- Glaze Cookies and Top: Drizzle or spread the salted caramel glaze over the cooled cookies. Sprinkle flaky salt over the glaze if desired for a finishing touch.
- Set the Glaze: Allow the glaze to set for about 15-20 minutes before serving to let the flavors meld and the glaze to firm up slightly.
Notes
- Ensure your butter and eggs are at room temperature for best mixing results.
- For an extra caramel punch, use homemade salted caramel sauce if available.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen before or after baking; thaw at room temperature before glazing or serving.
- If you prefer crisper cookies, bake an additional 1-2 minutes but watch closely to prevent burning.
Keywords: Salted caramel cookies, caramel cookies, chewy cookies, salted caramel glaze, dessert cookies, easy cookie recipe